Instructions:

Place eggplant on parchment-lined baking tray; brush with some of the olive oil and sprinkle with salt & pepper. Bake until soft, about 10 minutes.

Place prepared pastry (still on baking tray) onto work surface. Top pastry with filling, making a 9” circle in center, leaving a 2-inch pastry overhang all around. Layer eggplant, peppers and tomatoes on top of filling. Sprinkle with olives, basil, salt, pepper and remaining olive oil.

Bring up sides of pastry toward the filling, pleating the pastry and brushing with beaten egg to hold it together. Continue process around the entire galette, creating a border to hold in the filling. Egg-wash the pastry once more. Transfer to oven. Bake until pastry is golden brown and galette is cooked through, about 45 minutes. Transfer to cooling rack.

Transfer galette to cutting board and slice into 10 or 12 wedges. Serve warm or at room temperature with a simple tossed green salad, if desired.

Pastry Dough

Ingredients:

Instructions:

Whisk together egg and yolk in small cup; set aside.

Combine flour and salt in bowl of a standing mixer fitted with a paddle. Add butter, spreading pieces around and tossing with flour; mix on low speed until mixture resembles coarse crumbs, taking care not to over-mix. Add egg; mix for a few seconds, until the dough just begins to pull together, but before it forms a ball.

Turn dough out onto a floured work surface and form into a disk. With a rolling pin, roll out dough to a 1/4-inch thickness. With a small sharp knife, cut the dough into a 13-14” circle. Take the bottom disk of a 11” removable tart pan, and set it on a baking tray. Transfer the pastry on top of the tart pan bottom, centering it. Wrap with plastic and refrigerate until needed.

Note: Assembling the galette on the tart pan bottom will make transferring the finished galette very easy. If a tart pan bottom is not available, place the pastry on a parchment-lined baking tray and assemble the galette on that.